Читать книгу The Kitchen Diaries - Nigel Slater - Страница 13

We have the first porridge of the year, made with medium oatmeal and water and drizzled with heather honey and several spoonfuls of blueberries. Supper is a tightwad affair of shredded winter cabbage, steamed till just bright and almost tender, tossed with shredded bacon rashers and their hot fat spiked with a dash of white wine vinegar. What lifts this from the mundane is the fact that I keep the cabbage jewel bright and use the best, lightly smoked bacon in generous amounts. A few caraway seeds add a nutty, almost musky flavour. Not the sort of thing to serve to guests but fine for a weekday supper.

Afterwards we eat slices of lemon tart from the deli.